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Broccoli and chickpea salad with green tahini and almonds

Total Time
0:25
Prep
0:15
Cook
0:10
Serves
6
Difficulty
Moderate
Ingredients
  • broccoli
    400 g, cut into small florets
  • tahini
    1 tbs
  • lemon juice
    1 tbs
  • olive oil
    1 tbs
  • fresh coriander
    ¼ cup(s), leaves
  • fresh flat-leaf parsley
    ½ cup(s), coarsely chopped
  • chickpeas, canned, rinsed, drained
    1 can(s), (1x400g can)
  • tomato(es)
    300 g, grape variety, halved
  • roasted almonds
    ¼ cup(s), (40g), chopped
Instructions
  1. Cook broccoli in a small saucepan of boiling, salted water for 3 minutes or until tender. Drain. Refresh under cold water and drain. Coarsely chop.
  2. Process tahini, lemon juice, olive oil, coriander and half the parsley in a small food processor until well combined. Add 1½ tablespoons warm water and process again until mixture is a thick dressing consistency.
  3. Combine chickpeas, broccoli, tomatoes and remaining parsley in a large bowl. Season with salt and pepper. Serve drizzled with dressing and sprinkled with almonds.

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